Bringing Japan from Temmabashi

Restaurant Exterior

A new French restaurant, AYTNmR (Aitenoma), opened in February in Temmabashi, Osaka.

This is a restaurant filled with the philosophy of owner-chef Fujisaki, deeply rooted in Japanese sensibilities.

Enjoy timeless Japanese cuisine that highlights the true essence of ingredients.

Restaurant Interior

Name: AYTNmR Aitenoma

Phone: 06-7777-7532

Address: 1-4-3 Tsurihoko-cho, Chuo-ku, Osaka City, Osaka Prefecture 540-0035

Access: 3-minute walk from Temmabashi Station on the Osaka Metro Tanimachi Line

Business Hours: Lunch 12:00–15:00, Dinner 18:00–23:00

Closed: Irregular holidays—please check Instagram for updates.

Seating Capacity:
- Counter: 4 seats
- Tables: Two 4-person tables
- Private Room: 10 seats

The ideal French restaurant in Temmabashi for celebrating special occasions—AYTNmR

Aitenoma (AYTNmR) – Temmabashi / French

The Concept Behind AYTNmR

AYTNmR is a restaurant that values essence above all.

Here are the three core principles from owner-chef Fujisaki that define AYTNmR:

1. The Chef is at the Bottom of the Restaurant

In recent years, restaurants have evolved into entertainment-focused, visually driven theatrical spaces or fire-based dining experiences with high-tech equipment. AYTNmR takes a contrary approach.

The chef focuses on cooking, the service team ensures guest comfort, and guests enjoy conversations among themselves.

The protagonists are the food and the dialogue between guests. This is the vision we strive for.

2. Dining Is All—Nothing More

At AYTNmR, we value the universal act of dining as a way to nourish both body and mind.

We do not use tablecloths, and tables are uneven and scattered. We believe this better reflects Japan’s rustic simplicity. After the Meiji Restoration, Western cuisine became a symbol of modernization through imitation of form. We aim to gently return to the original scenery of Japanese dining. Not overdoing things—this is the foundation of AYTNmR’s restaurant philosophy.

3. Cherish What Is Close at Hand

This principle stems from a powerful phrase I once heard from a chef while working abroad: “culinary colonialism.”

Understanding the land and climate where you are and cooking accordingly—this lesson was also taught to me by chefs at restaurants where I worked in Japan. This is the very philosophy of AYTNmR’s cuisine.

Vegetables from Kagoshima Prefecture

On Contributing This Article

One of the reasons we decided to contribute this article was an event at ESHIKOTO in Fukui Prefecture, which owner-chef Fujisaki participated in—an event introducing Fukui’s ingredients to Alain Ducasse.

Fujisaki attended with his hunter friends. They often discuss the issue of pest animals.

Currently, nearly 90% of animals like deer—classified as pest control targets—are discarded. As they are still not widely recognized as ingredients, there is little market demand.

While we are still exploring what an independent restaurant can do, Fujisaki wishes to support producers and those on the front lines. Given the rare opportunity to contribute three slots, we felt it would be wasteful to use them solely for advertising. Instead, we aim to gradually address the future of the food and agricultural industries.

Tomotaka Farm’s Field in Ōsakikamijima Town—Event in Fukui Prefecture

Finally, an Introduction to the Owner-Chef

Naoki Fujisaki

Born: March 8, 1995

Born in Kanoya City, Kagoshima Prefecture. Graduated from a local culinary school and joined a hotel in Osaka.

Worked at restaurants both in Japan and abroad before becoming independent.

Deeply interested in nurturing Japan’s primary industries and food service professionals. Actively engages with producers and culinary schools across Japan.